Cornbread (Ww Core)

Chef #468506's Note:

Thanks to ASMITH212!

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 1 cup yellow cornmeal
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1⁄3; cup Splenda granular
• 2⁄3; cup fat free sugar free yogurt
• 1⁄3; cup nonfat sour cream
• 1 egg

Directions:

1. Mix dry ingredients in a medium bowl.
2. Mix liquid ingredients in a small bowl.
3. Gently fold the wet into the dry. Pour into a round cake pan, sprayed with Pam. Bake at 375 degrees for 15-20 minutes or until the edges are a golden brown and a toothpick inserted in center comes out clean. Cut into 6 wedges.

Reviews

[Chef #831863]

We have made this 3 times with great results. The 1st time, I had no yogurt so made buttermilk with milk and vinegar to substitute. The 2nd time I used a cup of sour cream with no yogurt. This last time, I had the correct ingredients. It was good for time 1 and 2 but outstanding for this 3rd time.

I used House Autry Medium white cornmeal, omitted the Splenda and used regular sour cream-not fat free. Each time, I melted bacon grease in my small iron skillet prior to pouring in the batter. Delicious but not low cal.....Baked at the 375 degrees but it took about 30-35 minutes to bake.

Super recipe. Thanks for sharing. Since I have been unable to eat wheat for about 5 years, this is the best cornbread I have made. My grown kids and the young grandkids love it too.

[Dreamer in Ontario]

This is good but a little too sweet for my taste and I found the splenda taste to be too strong. Next time I would use sugar instead of Splenda and reduce the quantity of sweetener. Made for Keep That Resolution: Lite and Low Recipes Event

[Amber of AZ]

Delicous and very easy to prepare. I added a small 4oz can of diced green chilies for some extra flavor. I doubled the recipe and poured into a 12 cup muffin tin. The cornbread bakes up beautifully and has a nice moist texture to it.